2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 c. carrots, shredded
1/2 c. raisins
1/2 c. walnuts, chopped
1 can pineapple, crushed, undrained (8 oz.)
2 eggs
1/2 c. butter, melted
1 tsp. vanilla

Combine dry ingredients, add carrots, raisins and nuts. Combine pineapple, eggs, butter and vanilla. Stir into dry ingredients just until moistened. Spoon into greased muffin tins and bake at 375 degrees for 20 to 25 minutes. Turn onto wire rack to cool.